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Author Topic: Food/Recipe Thread  (Read 445258 times)

Offline chinagel

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Re: Food/Recipe Thread
« Reply #1340 on: December 20, 2016, 12:01:30 AM »
any good easy way to bake a fillet mignon? would putting just a liitle wine in a pan be a good idea?

Offline sedge

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Re: Food/Recipe Thread
« Reply #1341 on: December 20, 2016, 12:56:05 AM »
any good easy way to bake a fillet mignon? would putting just a liitle wine in a pan be a good idea?
Remove from fridge and let rest for 30 minutes at room temp. Season with S&P.

Sear it first in a pan on all sides, then finish it in a hot (450) oven to your desired doneness.

Don't put wine in. It will steam it :blech:.

Deglaze the pan with dry red wine after you have removed the filet to make a quick pan sauce. This gives the steak a chance to rest.

Finish the sauce with beef stock after the wine has reduced and reduce further with thyme sprigs and minced shallots, remove from heat and whisk in a bit of whole cold unsalted butter (if it meets your dietary requirements). If not, skip the butter. S&P to taste. If you wish, sauté some mushrooms in a separate pan and add to the sauce as the stock is reducing.

The only time you would add wine while filet was in a pan is if you were sautéing medallions.

Offline chinagel

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Re: Food/Recipe Thread
« Reply #1342 on: December 20, 2016, 01:06:05 AM »
Remove from fridge and let rest for 30 minutes at room temp. Season with S&P.

Sear it first in a pan on all sides, then finish it in a hot (450) oven to your desired doneness.

Don't put wine in. It will steam it :blech:.

Deglaze the pan with dry red wine after you have removed the filet to make a quick pan sauce. This gives the steak a chance to rest.

Finish the sauce with beef stock after the wine has reduced and reduce further with thyme sprigs and minced shallots, remove from heat and whisk in a bit of whole cold unsalted butter (if it meets your dietary requirements). If not, skip the butter. S&P to taste. If you wish, sauté some mushrooms in a separate pan and add to the sauce as the stock is reducing.

The only time you would add wine while filet was in a pan is if you were sautéing medallions.
looking for something quick and easy... as little ingredients as possible.

Offline sedge

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Re: Food/Recipe Thread
« Reply #1343 on: December 20, 2016, 01:07:32 AM »
looking for something quick and easy... as little ingredients as possible.
Then follow the first two paragraphs and stop. Though to me, it is quick and easy.

Offline chinagel

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Re: Food/Recipe Thread
« Reply #1344 on: December 20, 2016, 01:15:35 AM »
Then follow the first two paragraphs and stop. Though to me, it is quick and easy.
thanks

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Re: Food/Recipe Thread
« Reply #1345 on: December 20, 2016, 08:14:51 AM »
Why? Want to explain your reasoning?

risk of salmonella is higher with raw chicken. Especially at the low sous vide temps. A 300 degree oven is fine. However, non-existent/low risk in meat, salmon, etc...
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Re: Food/Recipe Thread
« Reply #1346 on: December 20, 2016, 10:00:49 AM »
risk of salmonella is higher with raw chicken. Especially at the low sous vide temps. A 300 degree oven is fine. However, non-existent/low risk in meat, salmon, etc...
Why are the vegis a higher risk than the chicken itself?
Feelings don't care about your facts

Offline Emkay

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Re: Food/Recipe Thread
« Reply #1347 on: December 20, 2016, 10:01:59 AM »
risk of salmonella is higher with raw chicken. Especially at the low sous vide temps. A 300 degree oven is fine. However, non-existent/low risk in meat, salmon, etc...
When I get home later today I'll attempt to educate you.

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Re: Food/Recipe Thread
« Reply #1348 on: December 20, 2016, 10:54:34 AM »
Vegetables don't inherently carry salmonella unless they are cross-contaminated. Chicken inherently carries salmonella, unless it is cooked to a certain temperature. When cooking vegetables and chicken together in a oven , salmonella is killed throughout.

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Re: Food/Recipe Thread
« Reply #1349 on: December 20, 2016, 05:28:42 PM »
Vegetables don't inherently carry salmonella unless they are cross-contaminated. Chicken inherently carries salmonella, unless it is cooked to a certain temperature. When cooking vegetables and chicken together in an oven , salmonella is killed throughout.

in an oven, yes. (Usually baking 300 - 450 degrees). However, in a 132-degree, sous vide, not always will all th salmonella be killed.
There mayl be plenty of meat recipes with vegetables, but I don't think that you will find recipes placing raw chicken and vegetables in a bag together at the same time in any 132-degree recipe.
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Re: Food/Recipe Thread
« Reply #1350 on: December 20, 2016, 06:20:09 PM »
in an oven, yes. (Usually baking 300 - 450 degrees). However, in a 132-degree, sous vide, not always will all th salmonella be killed.
There mayl be plenty of meat recipes with vegetables, but I don't think that you will find recipes placing raw chicken and vegetables in a bag together at the same time in any 132-degree recipe.
But why would it kill them in the chicken and not in the vegetables?
Feelings don't care about your facts

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Re: Food/Recipe Thread
« Reply #1351 on: December 20, 2016, 06:23:49 PM »
But why would it kill them in the chicken and not in the vegetables?

because chicken needs 132 degrees to cook and vegetables need 183+ to cook. If they are sharing the same bag, and the salmonella is spreading, then it's cooked out of the chicken, but still spreading inside the vegetables.

For example, you'll see "meat and vegetables" recipe listed here, but NOT "chicken and vegetables": http://www.sousvidesupreme.com/en-us/sousvide_mealplanning.htm
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Offline henche

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Re: Food/Recipe Thread
« Reply #1352 on: December 20, 2016, 06:24:52 PM »
because chicken needs 132 degrees to cook and vegetables need 183+ to cook. If they are sharing the same bag, and the salmonella is spreading, then it's cooked out of the chicken, but still spreading inside the vegetables.

For example, you'll see "meat and vegetables" recipe listed here, but NOT "chicken and vegetables": http://www.sousvidesupreme.com/en-us/sousvide_mealplanning.htm

What temp does salmonella need to cook?

Offline aygart

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Re: Food/Recipe Thread
« Reply #1353 on: December 20, 2016, 06:30:22 PM »
What temp does salmonella need to cook?
Exactly.
Feelings don't care about your facts

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Re: Food/Recipe Thread
« Reply #1354 on: December 20, 2016, 06:34:24 PM »
What temp does salmonella need to cook?

most sites seem to say 140-160, but if it's fine to eat chicken at 140, then just sous vide the chicken in its own bag. Why try to stick vegetables into the same bag as raw chicken when it's not safe: http://www.webmd.com/food-recipes/food-poisoning/news/20080611/salmonella-frequently-asked-questions#2

Just use another bag for the vegetables, do the sous vide vegetables at 180, and then add the marinated chicken bag into the pot/bucket, and bring the water to 140, and you're all set. And safe.
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Re: Food/Recipe Thread
« Reply #1355 on: December 20, 2016, 06:58:13 PM »
When I get home later today I'll attempt to educate you.

Looking forward. Thanks. 

In the meantime:
Fact #1: Meat needs 130+ to break down, and vegetables need 183+ to break down:
  Link: http://hub.sugarcreek.com/blog/the-secret-to-getting-the-best-sous-vide-vegetables

Fact #2: The chicken isn't the risk. It's the cross contamination that's the risk. Best not to mix the raw chicken with anything:
   Link: http://www.yourdoctorsorders.com/2013/06/dont-overcook-healthy-cooking/

Fact #3: Best to cook meat and vegetables separately: https://stefangourmet.com/sous-vide/
    Very interesting data point on their page: Oxtail takes 100 hours at 140-degrees: https://stefangourmet.com/2014/12/28/oxtail-cooked-sous-vide-for-100-hours/

Numbers Guide: https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

I have a 4-Gallon bucket that I use, so no need to remove a normal meat pot from usage for 3 days. Interesting product that someone posted to insulate it:
http://www.homedepot.com/p/Reflectix-24-in-x-25-ft-Double-Reflective-Insulation-BP24025/100318553 Will check it out.

Cool tips (plus more cool tips in the comments) : https://www.chefsteps.com/activities/five-things-you-need-to-know-about-sous-vide
California Gourmet Belgian Nut-Free Chocolate Chips https://bit.ly/CaliforniaGourmetDirect

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Re: Food/Recipe Thread
« Reply #1356 on: December 20, 2016, 07:32:26 PM »
Looking forward. Thanks. 

In the meantime:
Fact #1: Meat needs 130+ to break down, and vegetables need 183+ to break down:
  Link: http://hub.sugarcreek.com/blog/the-secret-to-getting-the-best-sous-vide-vegetables

Fact #2: The chicken isn't the risk. It's the cross contamination that's the risk. Best not to mix the raw chicken with anything:
   Link: http://www.yourdoctorsorders.com/2013/06/dont-overcook-healthy-cooking/

Fact #3: Best to cook meat and vegetables separately: https://stefangourmet.com/sous-vide/
    Very interesting data point on their page: Oxtail takes 100 hours at 140-degrees: https://stefangourmet.com/2014/12/28/oxtail-cooked-sous-vide-for-100-hours/

Numbers Guide: https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

I have a 4-Gallon bucket that I use, so no need to remove a normal meat pot from usage for 3 days. Interesting product that someone posted to insulate it:
http://www.homedepot.com/p/Reflectix-24-in-x-25-ft-Double-Reflective-Insulation-BP24025/100318553 Will check it out.

Cool tips (plus more cool tips in the comments) : https://www.chefsteps.com/activities/five-things-you-need-to-know-about-sous-vide
You don't need the vegetables to break down for the bacteria to be killed
Feelings don't care about your facts

Offline chinagel

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Re: Food/Recipe Thread
« Reply #1357 on: December 20, 2016, 09:47:02 PM »
Remove from fridge and let rest for 30 minutes at room temp. Season with S&P.

Sear it first in a pan on all sides, then finish it in a hot (450) oven to your desired doneness.

Don't put wine in. It will steam it :blech:.

Deglaze the pan with dry red wine after you have removed the filet to make a quick pan sauce. This gives the steak a chance to rest.

Finish the sauce with beef stock after the wine has reduced and reduce further with thyme sprigs and minced shallots, remove from heat and whisk in a bit of whole cold unsalted butter (if it meets your dietary requirements). If not, skip the butter. S&P to taste. If you wish, sauté some mushrooms in a separate pan and add to the sauce as the stock is reducing.

The only time you would add wine while filet was in a pan is if you were sautéing medallions.
stellar! thanks

Offline aygart

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Re: Food/Recipe Thread
« Reply #1358 on: December 21, 2016, 09:47:08 AM »
Looking forward. Thanks. 

In the meantime:
Fact #1: Meat needs 130+ to break down, and vegetables need 183+ to break down:
  Link: http://hub.sugarcreek.com/blog/the-secret-to-getting-the-best-sous-vide-vegetables

Fact #2: The chicken isn't the risk. It's the cross contamination that's the risk. Best not to mix the raw chicken with anything:
   Link: http://www.yourdoctorsorders.com/2013/06/dont-overcook-healthy-cooking/

Fact #3: Best to cook meat and vegetables separately: https://stefangourmet.com/sous-vide/
    Very interesting data point on their page: Oxtail takes 100 hours at 140-degrees: https://stefangourmet.com/2014/12/28/oxtail-cooked-sous-vide-for-100-hours/

Numbers Guide: https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

I have a 4-Gallon bucket that I use, so no need to remove a normal meat pot from usage for 3 days. Interesting product that someone posted to insulate it:
http://www.homedepot.com/p/Reflectix-24-in-x-25-ft-Double-Reflective-Insulation-BP24025/100318553 Will check it out.

Cool tips (plus more cool tips in the comments) : https://www.chefsteps.com/activities/five-things-you-need-to-know-about-sous-vide
You seem to have a very basic misunderstanding of the science behind this. At the very link you mentioned it does not differentiate between killing the bacteria on meat or on vegetables. The bacteria die at whatever temperature they die whether they are on meat or vegetables and that has absolutely nothing to do with whether or not the item is cooked. If you have a way to irradiate the bacteria while keeping the meat totally raw it would be just as safe to eat. The cross contamination he discusses is not while cooking them together at safe temperatures but on surfaces or utensils which will be used on the cooked food and it will not reach high enough temperatures afterwards. The possible reason not to place vegetables with chicken in sous vide would be more in a case where you want them cooked more than they will get with the chicken not for safety.
Feelings don't care about your facts

Offline sedge

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Re: Food/Recipe Thread
« Reply #1359 on: December 21, 2016, 10:25:19 AM »
stellar! thanks
Awesome. Did you make a sauce?

Frankly,  I rarely do at home. Great beef needs nothing but S&P and proper cooking methods.